July 22, 2020

homemade strawberry rhubarb scones




Here’s a lovely little recipe that’s perfect for the weekend or for a special brunch. Chopped rhubarb is added to a classic scone recipe for the most delicious sweet and tart combo. The fresh strawberry glaze drizzled on top adds the sweetness. 

This recipe originally appeared in the Spring 2020 issue of Country Sampler Farmhouse Style, and I can now share it with all of you!  




Rhubarb Scones with Strawberry Glaze 

Yield: 6 

Ingredients 
¾ cup cold heavy cream 
1 large egg 
2 cups all-purpose flour, plus more for work surface 
1/4 cup granulated sugar 
2 teaspoons baking powder 
½ teaspoon fine salt 
6 tablespoons (¾  stick) very cold unsalted butter, cut into small pieces 
1 cup chopped cold rhubarb (about 1large stalks) 

Instructions 
1. Preheat oven to 400 degrees. Whisk together cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. 

2. With a pastry blender or 2 forks, cut the cold butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in cold chopped rhubarb with a fork. Stir in the cream mixture until just combined. (The dough should be crumbly; do not overwork.) 

3. Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Bake until golden, 18 to 20 minutes, rotating sheet halfway through. 

4. Cool scones on a wire rack set on a baking sheet and make the glaze. Drizzle the glaze lightly over the cooled scones. Let glaze set for 30 minutes before serving. 
  
Strawberry Glaze 
  
½ cup chopped fresh strawberries to end up with ¼ cup puree 
1 ½ cups confectioners sugar 
  
1. Puree the fresh strawberries in a food processor or blender until smooth.  

2. With the confectioners sugar in a small bowl, whisk in the strawberry mixture a little bit at a time, until fully absorbed.  

3. Drizzle on cooled scones. (Note that the scones may absorb the glaze.) 




For those of us already thinking ahead to autumn, keep an eye out for the Fall 2020 issue of Country Sampler Farmhouse Style. They’re featuring two of my favorite recipes using butternut squash... a Butternut Squash Apple Cranberry Bake and luxurious Butternut Squash Pancakes!  




The autumn issue is available here.




ciao! fabiana


For lots of fun extras, follow me on instagram! 

If you'd like new posts delivered to you directly, subscribe here. 




No comments:



Related Posts Plugin for WordPress, Blogger...

more recent posts...



Related Posts Plugin for WordPress, Blogger...

Related Posts Plugin for WordPress, Blogger...